Braided egg bread

Place 75% of the water in the bowl of the mixer fitted with a dough hook.

Dissolve the sugar and salt in the water, add the eggs and mix until blended.

Sprinkle the sifted flour over the water and let it hydrate 30 minutes.

Dissolve the yeast in the remaining water and add it to the mixer. Never add yeast directly to the salt solution; salt inhibits the yeast.

Mix about a minute until thoroughly incorporated, then add the vegetable oil.

Adjust the consistency with more liquid or flour if necessary, then keep mixing to develop the gluten.

Stretch the dough until it is translucent, the windowpane test.

Put the dough in a bowl, cover with a damp cloth and rest at about 75 to 90 degrees until doubled in size.

Punch the dough down to redistribute the food for the yeast, expel the carbon dioxide and ethyl alcohol, and even the temperature.

Divide the dough into 12 to 16 ounce portions and round each into a smooth ball.

Let the pieces relax 20 minutes, working quickly so the yeast does not exhaust.

Divide a one pound piece into three and roll each into a long strip, rolling from the centre outward.

Lay the strands vertically and parallel and pinch the ends together at the top.

Lift the left strand over the centre strand, then the right over the new centre, and continue until braided. Tuck the unused ends under.

Place on a sheet pan and brush with egg wash.

Proof until doubled in size; a touch should leave a dent that stays.

Bake at 350 until golden brown, about 20 to 25 minutes.

Remove from the oven and cool completely.